PREPARATION

1. Turn on the oven at 180 ºC. Grease a ring mold (⌀ 22-24 cm) and set aside.
2. Put the sugar and whole eggs in a bowl, whisk until the mixture is frothy.
3. Add the yogurt and the sunflower oil and continue to whisk for a minute.
4. Add a pinch of salt and gradually the flour continuing to whisk for another minute.
5. Finally add the yeast and mix.
6. Pour the mixture into the mold and cook for 30 minutes at 180 ºC.

Allow to rest in the mold for about 10 minutes before turning out on a serving plate and allow cooling completely.

COVERAGE AT GIANDUIA

1. Dissolve in a water bath the Gianduiotti until you get a smooth cream.
2. Put the cream obtained in a bottle or in a sac à poche and decorate to taste the donut.